Southern food recipes

Ingredients for portions
1 chicken, cut and ready to cook
4 toe / n garlic, roughly chopped
3 tablespoons sambal oelek
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons brown sugar
2 tablespoons oil

Preparation
Stir together ingredients for a marinade and toss with the chicken. A couple of hours, covered, can best draw in the refrigerator overnight. Cook in the oven on the grill at 180 degrees (45 min) after half the baking time again with the remaining marinade to coat. Important! Juice tray under the grill and line with aluminum foil slide, or the sink is used to mess!
Working time: 15 min
Resting time: 12 hours
Level of difficulty: simple

Ingredients for 4 portions
500 g chicken breasts
1 bunch green onion (s) (3-4 pieces, depending on size)
1 bag of curry paste (Massaman, there are portions in the finished Asialaden = approximately 3 tablespoons)
400 ml coconut milk
2 tablespoons peanut butter, creamy
1 tablespoon sugar
1 tablespoon vinegar
4 tablespoons fish sauce
100 g of peanuts (to taste less)
4 m.-wide potato (n)
3 cm ginger, fresh
½ bunch cilantro, fresh
1 stalk lemongrass
Oil, for frying

Preparation
The chicken breast cut into thin strips, cut the onions into rings, peel the potatoes and cut into 1cm cubes, peel the ginger and finely chop the stalks lemon grass cut into three pieces.
Chop the cilantro as well, while stems and roots, if necessary (not every bunch coriander there when, but they can be eaten safely) disconnect from the leaves coarsely. This need not be perfectly accurate, the stems and roots gare I only usually with longer, so they are soft.
Heat oil in a wok, fry meat strips. Add potato cubes and fry briefly. Pour in the coconut milk. Curry paste, peanut butter, sugar, vinegar, fish sauce, peanuts, ginger, lemon grass, stems and roots of coriander and cook admit about 40 minutes with frequent stirring. If too much liquid evaporates and the potatoes in the curry may bind strongly to add some more water or broth.
At the end of the cooking time to fish out the lemon grass, spring onions, mix, let simmer again about 5 minutes, then add the cilantro and serve.

We can usually there is Anna’s pan Naan (recipe is in my user profile). While this is not at all Thai, but tastes do absolutely fantastic.
Working time: 20 min
Difficulty: Normal

Ingredients for 6 portions
2 tin / n coconut milk
¼ liter chicken stock
5 stalks lemon grass
7 cm galangal, peeled, sliced
3 chili pepper (s), whole, red
3 tablespoons fish sauce
8 kaffir lime leaves (Bai Magrood)
400 g chicken breasts, cut into small cubes or strips
150 g mushrooms, quartered (or fresh straw mushrooms)
2 lime (s), the juice
Fish sauce, to taste
1 tsp palm sugar, maybe a little more (or refined sugar)
For the garnish:
Coriander, plenty
5 spring onion (s) (Thai), in 2 cm long pieces
2 Chili pepper (s), red, no cut cores into thin strips

Recipe
The lemon grass into 4 cm long pieces and pat lightly with the back of a knife. Bring the broth and half the coconut milk to a boil, and add the lemon grass, galangal to the Magroodblätter and chilli, season with fish sauce and simmer for 10 minutes.
Stir in the mushrooms and cook another 5 minutes, then the chicken and cook for few minutes over a low flame, it must remain soft.
Add the remaining coconut milk and season with lime juice, sugar and fish sauce. In bowls and garnish chili strips, spring onions and coriander.
The soup should taste slightly salty, sour and fresh.

Variations:
Diced chicken meat by 500 fish fillets, or substitute 500g mushrooms.
A suitable fish to saltwater fish with firm flesh and perch or catfish, if you prefer a more delicate fish taste.

Note:
Lemon grass, galangal and Magrood are condiments and not be eaten. Anyone who wants to spare the separation during the meal, they fish with a slotted spoon in the soup before the mushrooms are added.
Working time: 30 minutes
Difficulty: Normal

Ingredients for 4  portions
500 g minced lean pork
10 tablespoons lime juice
3 shallots (s) (Thai)
3 spring onion (s) (Thai)
5 stalks of mint, fresh
2 sprigs fresh coriander
3 tablespoons rice, ground roasted (rice meal)
3 tablespoons fish sauce
1 tablespoon soy sauce, light
3 chili pepper (s), fresh red Thai
1 pinch of palm sugar or brown sugar

Food Recipe
The meat with the lime juice mix and let stand for 10 minutes.

Shallots cut into finer columns. Cut from the mint and coriander leaves coarsely. The spring onions with the green cut a slight angle into slices.

Without wok heat oil, add the minced meat and cook, stirring about 5 minutes. Warm to cool.
The minced meat with fried rice and the ingredients mixed. Serve immediately.

Note: There are many variants of Larp Moo, with coriander or finely sliced ​​kaffir lime leaves and and and ..

But you should not give up the ground roasted rice, he is a special bite in the salad.

If you do not rankommt of Thai shallots or green onions, this can be naturally replaced by European ones. Then take only half of them because they like all Thai vegetables are much smaller than ours.
Working time: 30 minutes
Level of difficulty: simple